Twice Baked Sweet Potatoes

Warm up your house and your tummy with these delicious baked sweet potatoes side dish full of Vitamin A and fiber!

Serves 6 (half a potato each serving)


4 medium sweet potatoes

1 ½ teaspoon canola or vegetable oil

¼ cup parmesan grated

3 tablespoons light sour cream

1 tablespoon maple syrup

½ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon ground nutmeg

Kale chips (optional for garnish)


1.Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.

3. Increase oven temperature to 450 degrees.

4. Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous 1/4-inch border in the skins. Place 6 of the prettiest skins back on the baking sheet. (Discard the remaining 2 skins.)

5. Add 1/8 cup cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.

6. Bake until the filling is bubbling, 20 to 25 minutes. Garnish with baby kale chips, if desired.

Comments are not available on this story.

filed under: